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In my last post I promised to share with you the delicious filling for the gluten free tartlet shells I made. These red onion and goat feta tartlets are the perfect entertaining appetiser as they are bite sized yet filling enough to serve with drinks.

Before I share the tartlet recipe, Woolworths have kindly donated two $50.00 gift cards for me to giveaway to YOU – simply enter the Woolworths gift card giveaway here and entries are open to Australian residents only till 7pm AEST Wednesday 22 January 2014!

Red onion and thyme

The earthiness of the red onion and thyme complement the sharpness of the goat feta.

Cooking down the onion

As the red onion becomes translucent by adding the thyme to the fry pan the herb creates a beautifully fragrant filling.

Gluten free tartlet shells

What I love most about these tartlet shells, besides being gluten free, is they can be pre-made then stored in the freezer. All you then have to do is make the filling, bake the tartlets and you have a scrumptious appetiser to serve your guests in little to no time!

Egg filling

By mixing the almond milk with the eggs for the filling it ensures it goes that little bit further and the tartlets don’t taste too heavy.

Ready for the oven

Make sure you fill the tartlets to the top, I did this by spooning the egg filling over the goat cheese.

Perfect to serve when entertaining!

These tartlets will keep in a sealed container in the fridge for two days or in the freezer for up to two weeks! Simply warm in a 180C/350F oven for 10 – 15 minutes then serve!

Like this:

Winter has well and truly arrived! I find it’s a time to enjoy wearing jeans and boots, and to also eat warm dishes for lunch instead of the usual salad.

Vital greens!

This slice is filled with herbs and vegetables necessary to keep you healthy throughout the winter. I think a lot of people have the perception that winter food is stodgy food, I have the opposite opinion. I love eating a light soup, filling my meals with green vegetables, and using fresh herbs to flavour dishes.

Slice mixture!

The dill in this mixture keeps the slice light and delicate.

Ready to be baked

This isn’t a thick slice but due to all the vegetables and herbs it is quite filling.

Finished cooking

It will keep in a sealed container in the fridge for up to 3 days.

Zucchini, dill and leek slice

Serves 6

Ingredient:

3 large zucchinis, washed grated

1 leek, washed and finely sliced

1/4 cup fresh chives, washed and finely sliced

1/2 cup fresh dill, washed and finely sliced

5 eggs

150g goat cheese, crumbled

1 cup gluten free flour

Salt and pepper for seasoning

Coconut oil for greasing

Method:

Preheat oven to 180C/350F. Grease and line a square ceramic dish.

Place zucchini, leek, chives and dill in a large bowl and mix well.

Add eggs, goat cheese and gluten free flour and mix until all combined. Season with salt and pepper.

Place into greased dish and bake for 45-50 minutes.

Take out of oven and allow to slightly cool in dish for 5 minutes. Slice into 6 pieces and enjoy!

Like this:

I recently made this tart for a picnic as I knew it would be easily transportable and it proved to be an extremely tasty addition.

Tart shell dry ingredients

The chickpea flour lends a nutty, earthy flavour to the tart.

All pressed into the tart pan

The hint of rosemary also gives the tart an earthiness and complements the goat cheese.

Tart filling

I kept the filling quite simple as I wanted the real flavours of the kale, zucchini and goat cheese to come through.

Zucchini evenly placed

By placing the zucchini this way in the tart shell it ensures it cooks evenly.

All cooked and ready to be served!

There is something so enjoyable about tucking into a tart, I think it’s the contrast in textures for me personally. The hard shell against the soft filling, it doesn’t get much better – especially at a picnic!

Kale, zucchini and goat cheese tart

Serves 8

Ingredients:

Tart shell

1 cup chickpea flour, extra for kneading

1 cup almond meal

1/2 tsp salt

1/2 tsp black pepper

1 TBSP fresh rosemary, finely chopped

1 TBSP coconut oil, extra for greasing

2 eggs

1 TBSP water

Filling

6 eggs

1/2 cup almond milk

1 cup kale, washed and shredded

1 zucchini, washed and thinly sliced

1/2 cup goat cheese, crumbled

1 TBSP fresh rosemary, finely chopped

Method:

Tart shell

Line a tart pan with baking paper, grease the sides with coconut oil.

Preheat oven to 180C/350F.

Combine chickpea flour, almond meal, salt, pepper and rosemary in a bowl. Add coconut oil, eggs and water then mix until it all comes together. Place extra chickpea flour on a clean surface and knead the dough until forms a smooth dough. If it is too crumbly add more water, if it is too wet add more almond meal.